Southwest Roasted Salmon And Corn

By á-170456

Ingredients

• 2 ears fresh corn unhusked
• 1 salmon fillet - (6 oz) cut 2 equal pieces
• 1 tablespoon fresh lime juice plus
• 1 teaspoon fresh lime juice divided
• 1 garlic clove minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano leaves
• 1/8 teaspoon salt divided
• 1/8 teaspoon freshly-ground black pepper
• 2 teaspoons margarine melted
• 2 teaspoons minced fresh cilantro

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees. Spray shallow 1-quart baking dish with nonstick cooking spray.

Pull back husks from each ear of corn, leaving husks attached. Discard silk. Soak corn in cold water 20 minutes.

Place salmon, skin-side down, in prepared dish. Pour 1 tablespoon lime juice over fillets. Marinate at room temperature 15 minutes.

Combine garlic, chili powder, cumin, oregano, half of salt and the pepper in small bowl. Pat salmon lightly with paper towel. Rub garlic mixture on tops and sides of salmon.

Remove corn from water; pat kernels dry with paper towels. Bring husks back up over each ear; secure at top with thin strips of corn husk. Place corn on one side of oven rack. Roast 10 minutes; turn.

Place salmon in baking dish on other side of oven rack. Roast 15 minutes or until salmon is opaque and flakes when tested with fork, and corn is tender.

Combine margarine, cilantro and remaining salt in small bowl. Remove husks from corn. Brush over corn. Serve corn with salmon.

This recipe yields 2 servings.

Exchanges Per Serving: 1 Starch, 1 Meat.

Nutrition Facts: Calories 186; Calories from Fat 29%; Total Fat 6g; Saturated Fat 1g; Protein 19g; Carbohydrates 16g; Cholesterol 43mg; Sodium 243mg; Dietary Fiber 2g.

Recipe Tip: Roasting corn gives it a special flavor. However, it may also be cooked in boiling water. Omit steps 2 and 5. Husk the corn and place in a large pot of boiling water. Cover; remove from heat and let stand for 10 minutes. Drain and brush with cilantro butter as directed.